The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important

第一节 基因表达与基因表达调控的基本概念与特点 Basic Conceptions and Characters of Gene Expression and it’s Regulation 第二节 原核基因表达调控 Regulation of Gene Expression in Prokaryote 第三节 真核基因表达调控 Regulation of Gene Expression in Eukaryote

第一节 DNA损伤 DNA Damage 第二节 DNA损伤的修复 The repair of DNA damage 第三节 DNA损伤和修复的意义 The significance of DNA damage and repair

第十二章 物质代谢的整合与调节 Metabolic Interrelationships & Regulation 第二节 物质代谢的相互联系 Metabolic Interrelationships 第三节 肝在物质代谢中的作用 Function of Liver in Material Metabolism 第五节 物质代谢调节的主要方式 The Way for Regulation of Metabolism

第一节 细胞信号转导概述 The General Information of Signal Transduction 第二节 细胞内信号转导分子 Intracellular Signal Molecules 第三节 细胞受体介导的细胞内信号转导 Signal Pathways Mediated by Different Receptors 第四节 信号转导的基本规律和复杂性 The basic rule and complexity of signal transduction and

Vitamins are organic chemicals required by the body in trace amounts but which cannot be synthesized by the body. The vitamins required for growth and maintenance of health differ between species; compounds regarded as vitamins for one species may be synthesized at adequate rates by other species. For example, only primates and the guinea-pig require ascorbic acid (vitamin C; section 6.4) from their diet; other species possess the enzyme gluconolactone oxidase which is necessary for the synthesis of vitamin C from D-glucose or D-galactose

一.解释名词(3分/题) 1.增色效应2.蛋白质的变构作用3.米氏常数4.转换数 5.迟留时间(TR)6.空体积(VO)7.衰减调节8.DNA的半不连续复制 9.糖异生作用

定义 维生素(vitamin)是机体维持正常功能所必需，但在体内不能合成或合成量很少，必须由食物供给的一组低分子量有机物质

4.7.I Occurrence and microheterogeneity B-Lactoglobulin is a major protein in bovine milk, representing about 50% of total whey protein and 12% of the total protein of milk. It was among the first proteins to be crystallized, and since crystallizability was long considered to be a good criterion of homogeneity, B-Ig, which is a typical

一.名词解释(2/22) 1.构象 2.肽平面 3.半保留复制 4.核酸杂交 5.转肽作用 6.米氏常数 7.过渡态 8.空体积 9.共价修饰调节 10.盐析作用 11.转录增强子